Ingredients
INGREDIENTS
8 oz flat Thai noodles (rice noodles)
4 tablespoons vegetable oil
2 tablespoons chopped Garlic
1/4 cup green onions
SEASONINGS
1/3 cup Tamarind paste (strained)
5 tablespoons Fish Sauce
2 tsp Palm Sugar
2-3 eggs (beaten)
1/2 cup chopped Peanuts
4 oz regular tofu, dust in corn starchEdit
1 tsp dried chili flakes
Juice from half lime
3 green onions, cut into 1″ lengths
CONDIMENTS
1 cup bean sprouts green chilies
Lime wedges
Preparation
DIRECTIONS Place noodles in a bowl and add enough hot water to cover, soak 20 to 30 minutes, soft but still firm. Mix together tamrind paste, sugar and fish sauce hold. Heat oil in wok, stir fry tofu to golden brown, remove and drain. In pan add garlic and green onions cook briefly. Reduce heat, add drained noodles to pan and carefully fold them in to heat. Clear a spot in the pan add the beaten eggs, cook a bit to set up then break apart and stir in pan. Add sauce mix, cook for a minute or so to flavor and noodles to absorb. Add remaining ingredients, tofu, peanuts, chilies flakes, lime juice and scallions. Remove from heat and add half the garnishes, serve the rest in bowls on side.
